Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Fish or can be Parve- Vegetarian/Vegan
This is an excellent sauce with roasted vegetables and pasta and also I use it with my Moroccan fish balls though in summer I substitute fresh chopped tomatoes without the sugar.
400g/14oz (standard) tin of chopped tomatoes plus 1 tsp sugar
1 medium sized leek
1-2 tbsp of olive oil
1 tsp cumin seed
1 tsp coriander seeds
½ tsp paprika (or chili if you want it hotter)
8 stems of fresh chopped parsley
8 stems of fresh chopped coriander
½ glass of white wine.
4 anchovy fillets (optional) from a tin or jar
Slice the leek finely. Chop the parsley and coriander
Heat the oil in a medium sized pan add the leeks and sauté for about 4 minutes until just beginning to go soft. Add the rest of the ingredients and cook for 15- 20 minutes until you have a thick sauce. Check seasoning and serve.
The anchovies dissolve enriching the sauce and adding depth and body.